How to make the best and easiest homemade vegan pizza crust – with just FOUR ingredients!
The Best Vegan Pizzas
Think homemade pizza is hard to make?
What if I told you that you can prepare your own easy vegan pizza recipe at home with just a few minutes of work – no fancy equipment, and NO waiting hours for the yeast to rise…
The best part about this pizza is that you get to customize it however you want.
Below is my basic healthy pizza recipe, with 10 different flavor ideas, for endless pizza-making inspiration!
Also Try These Vegan Chocolate Chip Cookies
Vegan Pizza Flavors
Hawaiian Pizza: Sliced pineapple, tomato sauce, vegan cheese, optional veg bacon bits
Mac And Cheese Pizza: Top with my Vegan Mac And Cheese sauce, optional roasted broccoli
Mushroom Pizza: Sliced button, shiitake, or portobello mushrooms, sprinkle of thyme or rosemary, vegan mozzarella
Caramelized Onion Pizza: Red or white vegan pizza sauce, caramelized onions, optional sliced figs, nutritional yeast or parmesan
Alfredo Pizza: Top pizza with the Ultimate Vegan Cheese Sauce
Fiesta Mexican Pizza: Vegan cheddar or queso, sautéed bell peppers and onion, tomato sauce
Avocado Pizza: Tomato sauce, sliced avocado, vegan mozzarella, chickpeas, optional kale or spinach
Barbecue Pizza: Grilled zucchini, sweet potato, or other veggies, barbecue sauce, vegan cheese
Vegan Dessert Pizza: Chocolate peanut butter or Healthy Nutella, banana or strawberry slices, optional mini chocolate chips
Vegan Cheese Options
Miyokos
Follow Your Heart
Field Roast
Daiya
Parmela Nutcheese
Trader Joes
Violife
Whole Foods 365
So Delicious
For the pizza in the photos, I used the Melty Vegan Mozzarella recipe in my Hello Breakfast ebook.
Pizza Making Tips For Success:
- You want the water warm but not boiling (which could kill the yeast). If you have a food thermometer, it should be about 110 F.
- The 1 tsp sugar is a small amount, but do include it (use real sugar, not stevia or erythritol), because it feeds the yeast.
- The crust will rise more if using white flour or bread flour as opposed to spelt or whole wheat, so roll it out extra thin for traditional crust, or leave thick for deep dish or Sicilian pizza (also known as “sfincione,” which is Italian for “thick sponge”).
- You can also make the dough into rolls instead of a pizza crust. Preheat the oven to 400 F, and bake the rolls 10 minutes.
Leftover yeast? Make these Vegan Cinnamon Rolls
Plant based pizza has come a long way in the past decade.
In addition to homemade, there are so many vegan frozen pizza options now on the market, including brands such as Daiya, Amy’s Kitchen, Sweet Earth, and American Flatbread.
And more and more restaurants and chains—such as Mellow Mushroom, &pizza, zpizza, and Blaze Pizza— also offer vegan cheese for their in-house or delivery pies. (Note: Dominos, Pizza Hut, and Papa John’s don’t carry vegan cheese or meat yet, although they do have vegan options if you specify no cheese on your slice.)
Above – watch the video of how to make vegan pizza dough
*For keto or gluten free pizza, try this Cauliflower Pizza Crust
Vegan Pizza Recipe
Ingredients
- 1 packet active dry yeast (.25oz)
- 1-2 tsp sugar or pure maple syrup
- 1 cup water
- 2 1/2 cups white, whole wheat, spelt, or bread flour (300g) (I haven't tried it, but multiple readers have reported success with gluten free all purpose flour)
- 1 tsp salt
- optional 1 tbsp oil
- toppings of choice – see above for 10 flavor ideas
Instructions
- Read the tips for success posted above before starting. Preheat oven to 450 F. Gently heat the water, using a microwave or stove, so it’s warm but not boiling – about 110 F if you have a thermometer. Dissolve the yeast and sugar in the water, and let sit until bubbly (about 5 minutes). Stir in all remaining ingredients. Let sit 5 minutes, or you can cover and refrigerate overnight. Roll into a thin round crust, or make multiple crusts for mini pizzas. If dough is too sticky, add a little flour as needed. Add toppings. Bake on a greased or parchment-lined pan or a pizza stone for 20 minutes or until browned as desired.View Nutrition Facts
Notes
Have you made this recipe?
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More Vegan Recipes:
Cassie Thuvan Tran says
Wowwie, this is a STUNNING looking pizza! Love how you don’t need to wait hours and hours to proof the dough!
Theron Cooley says
Hi. I bought the Breakfast cookbook some time ago, but I don’t see the recipe for the Melty mozzarella.
Jason Sanford says
You are definitely entitled to it! I’m sending it again to make sure it gets to you, so please let me know if you don’t see it within the next few minutes.
Jason (media relations)
LD says
Hello,
I don’t comment, anywhere ever, get your emails or .. well I don’t really need to qualify I suppose. But as I was looking for recipients for my last week prep as I almost always start at your site (if I cannot manage adjustments from my cookbooks) I noted some posts about your weight and trolls bullying you. This made me decide to leave my safe space and say – hello and – Katie- what you do and who you are is beyond special. You help people, you are happy, healthy, kind, confidant, and incredibly special. I will spare you the details but with zero food/eating issues for the first 38 years of my life- I didn’t cook much, ate a lot of crap, and was happily a size 14 successful and crazy busy autism Mom. Over the last 15 months I have been incredibly sick and it is not an understatement to say that you helped save my life. 3 diagnoses, a large number of daily medications, a team of doctors and learning to cook saved my life. Now at less than 90 pounds it is imperative I eat as much as I can to stave the malnourishment but the list of things I cannot eat prevents me from purchasing much. I was feeling lost (And broke for the things I could buy were so incredibly expensive!!!!) Wiping the dust off the cookbooks my mom had passed down to me and noting how much fat, gluten, garlic, and on and on was in everything and I can’t do many vegan staples so googling wasn’t helping- until I found your site. I found the black bean brownies, they were the first chocolate I had had in quite a while and the next Saturday I made 5 things. I now cook most days and still prep all weekend, I have found I LOVE cooking, I am learning substitutions, the science of it all and able to find/adapt a bit. I cannot get sick either and my immune system is actively killed daily but when I go do school runs, or to the store I get the stares and comments about ‘how I need to eat something’ or ‘the like we’re hard for a bit, but with cooking, being able to think again, and finding myself in awesome and surprising flavor/dish combos makes it so I don’t care. I am Truly beyond lucky, I have an amazing job, I am good at it, try to be the best mom I can, I have sunrises and sunsets, hugs and love, money to buy the new clothes or special ingredients, and I am still here, still fighting. Seriously, so lucky, and so grateful to you so please remember me if you’re ever having a moment where the jerks get to you. You make a difference, you help people, you are special, and they want to spread the misery they feel.
Rebecca says
Well done for your progress and it sounds like I should give the black bean brownies a try! Your message was wonderful to read- keep up the cooking and have a great day
Chocolate Covered Katie says
Thank you so incredibly much for such a sweet comment. Sending you so many good thoughts, and seriously thank you 🙂
Joka says
Hi,
I ordered the cookbook today – mostly for thé mozzarella recipe, but it wasn’t included. How can I get it?
Best regards and thanks for all the great recipes!
Jason Sanford says
H! Sorry for the delay – the bonus pack usually sends out within 24 hours, so I will send it manually so you don’t have to wait. Let me know if you don’t see it!
Jason (media relations)
Tom says
How large of a pizza crust does this make?
Theron says
When you first posted this recipe I bought the yeast in preparation for trying the pizza, but I never got around to making it. Now that I’m working from home, I decided to make this for lunch the other day. I just used warm-to-the-touch filtered tap water, spelt flour, and some left-over roasted tomatoes and sundry veggies already on hand. The result was amazingly quick, easy, and delicious. I often turn to this blog for ideas and inspiration. I thought it time to express my appreciation for all your hard work.
Chocolate Covered Katie says
Thank you so much for making it!
Amber says
I made this with cashew cheese sauce and skipped on the cheese. I would make it again, but next time I’ll turn down the heat a little and bake it halfway before putting on the sauce and toppings. It wound up very dry
Sam says
So excited to try this! But I don’t see the cheese recipe in the breakfast cookbook. Am I just overcooking it? Thanks!
CCK Media Team says
Hi, thank you so much for getting the book! The cheese recipe is in the bonus pack that sends out within 24 hours, but I will send yours now manually so you can have it right away. If you don’t see it within the next few minutes, definitely let us know!
Erin Anderson says
I bought the book when it first came out but didn’t get the bonus recipes either. I’ve seen a couple recipes that were supposed to be included but weren’t, can I get the bonus too?
CCK Media Team says
Absolutely no problem – please let me know if you don’t see it in your email within the next ten minutes 🙂
LaNel says
I wish this recipe was yeast-free. My husband and sons are allergic to yeast and I would love to be able to make them pizza.. hoping this was the one.
If you know how I could make it yeast-free that would be amazing!
Dana says
Hi,
I had purchased your E-book but I can’t seem to find the recipe for the melty mozzarella cheese. Where can I find it?
Thank you!
Dana
CCK Media Team says
Hi! This was in the bonus pack that sends out automatically with the ebook. I am sending it again right away, in case yours somehow never sent out or ended up in spam. Please do not hesitate to let me know if you don’t see it within the next ten minutes!
Kat says
How wide does this crust go for one thin crust pizza?
10inch circle? 12? 16? 8?
Trying to get an idea of just how much dough it makes (before I use the last of my flour up on it!)
Thanks.
Andrea says
Fabulous! This was easy to make and perfect for toppings 🙂
Valerie Roth says
Can you tell me how much this makes? I’d like to make enough for a group-AND for use in your Easy Cinnamon Roll Recipe.
Michelle says
I love all Katie’s recipes and her cookbooks. I purchased the E-book Hello Breakfast cookbook, but didn’t see the recipe for the vegan melty mozzarella. Thanks for any help.
Blessings,
Michelle 😊
CCK Media Team says
Hi, sending now! Please let us know if you don’t see it within the next half hour.
Phillip says
Thank you for the recipe. I have a question about adding yeast. If the recipe is made the same day, it appears that there is no time allowed for the dough to rise. In that case, what is the point of adding yeast?
carm says
hello! i baught the E-book Hello Breakfast cookbook recently and i cant find the vegan melty mozzarella recipe at all. is there a specific page for it or is it in a different book?
Regards,
Carm!
CCK Media Team says
Hi, the bonus pack usually sends out after a delay. I can email it to you right away, so let me know if you don’t see it within the half hour 🙂
Jessica says
Katie, you have a very special gift to create recipes! I have tried so many of your delicious recipes and not one time have I ever been let down! They are all THE BEST!!!! This included!